Poultry fats are rich in palmitic and oleic acids are produced as by-produc
ts from poultry industries. These fats can be utilized in the preparation o
f emulsifiers. Sucrose esters of poultry fat are prepared from low-cost pou
ltry fat and sucrose by esterification. The yield of sucrose esters prepare
d in this work exceeds than 85%. The hydrophilic-lipophilic balance (HLB),
surface tension, interfacial tension and stability index (SI) were evaluate
d and compared with standard emulsifiers prepared from pure palmitate and o
leate esters. Concerning the stability of emulsions, the values of interfac
ial tension and HLB were higher for the sucrose esters of poultry fat.